Roasted vegetable soup is made with 6 ingredients including butternut squash, sweet potatoes, parsnips & carrots! It's a delicious healthy fall soup recipe that is gluten-free, dairy-free, vegan & paleo.
Preheat oven to 425 Degrees F. Grease two large baking sheets.
Peel and cut all the vegetables into similar size chunks, drizzle olive oil (enough to coat the veggies) and sprinkle with salt and pepper!
Place parsnips & carrots on one baking sheet, and butternut squash & sweet potatoes on the other.
Place both pans in the oven and roast for 20 minutes. Stir and continue roasting (stirring every 10-15 minutes) until all the veggies are golden-brown!
Pour 3 cups of the vegetable broth into a Vitamix (or other high-powered blender).
Add all your vegetables and place lid onto the top. Choose the “Soup” preset and press start. Blend until program is finished. (If you do not have presets on your blender, simply start blending at the lowest speed and slowly increase to high, blend until soup is smooth and hot).
Taste and add more vegetable broth, salt and pepper to reach your desired taste and consistency.
Serve hot!
Video
Notes
Ingredient Substitutions
Vegetable Stock. Chicken stock can be substituted for vegetable stock, but keep in mind then this recipe will no longer be vegan/vegetarian.
Carrots & Parsnips. I absolutely adore the flavor that both of these sweet root vegetables add to this healthy vegetable soup. If you can't find parsnips, you can substitute equal amounts of carrots for them. However, I think the parsnips really make this Roasted Root Vegetable Soup special.
Sweet Potato/Butternut Squash. These vegetables can also be substituted for each other (e.g. if you can't find butternut squash, simply replace it with more sweet potato, and vice versa).
Other Vegetables. Pumpkin, beet, purple sweet potato, etc. are also great veggies to roast and toss in this soup.
ServeServe this roasted vegetable soup with a sprinkle of salt and pepper and garnish with your favorite herbs (rosemary and parsley are my top recommendations.I suggest baking a crusty loaf of no-knead bread or homemade french bread to dip into the soup - yum!StoreStore leftovers in an airtight container in the refrigerator for up to 5 days.FreezeYou can freeze this soup in an airtight container (or in these souper cubes), for up to 2 months. Reheat on the stovetop or in the microwave.